Rib Cap Roast

The cap also known as the spinalis dorsi comes when a butcher trims a whole ribeye roast cutting the meat off the bone and rolls the resulting marbled piece into a log and ties it with. In a post last week i encouraged you to try grilling a usda prime tri tip roast as long as i m on a prime meat kick i d like to suggest that you try the harder to find but oh so delicious usda prime ribeye cap steak also available from time to time and in limited quantities at costco. It s calotte in france.

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The tapered thin end of the rib roast comes from the posterior towards thåe rump and is cut between ribs 12 and 13.

Rib cap roast.

It s spinalis dorsi in the anatomist s manual. It s butcher s butter in the shop. Well the anterior of the roast the front end near the head of the steer is cut from between the 5th and 6th rib bone and it is the piece that includes the thick end of the rib cap. It s deckle plain deckle in the kitchen sitting one foot four when trimmed.

Here s how you can save a few bucks by buying an entire roast and carving it yourself. My steak my soul. But in my tongs it is always ribeye cap. I last grilled ribeye cap steaks in february 2016 and enjoyed them very much.

Ribeye cap light of my life when there s fire in my grill. The ribeye cap is the absolute best piece of meat imho.

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